Peach-Blueberry Cobbler

Author: Jan Keyton, Highlands Ranch Rotarian

Topping

• 1 1/3 cup   all purpose flour
• 1/3  cup     granulated sugar
• ½  tsp         baking powder
• ¼  tsp         salt
• 3  Tbs         chilled butter cut into small pieces
• 2/3  cup     low-fat (1%) buttermilk
• 1½  tsp       turbinado sugar

Filling

• ½  cup  Granulated Sugar
• 2  Tbs      All-purpose flour
• ½  tsp   Grated lemon peel
• ½  tsp  Salt
• 3  cups  Chopped and peeled peaches
• 2  cups  Fresh Blueberries
• 1  Tbs     Fresh lemon juice
•                 Cooking spray

1. Preheat oven to 400 degrees.  Prepare filling:  combine first 4 ingredients in a large bowl.  Add peaches, blueberries, and juice.  Spoon mixture into an 8-inch square baking dish coated with cooking spray.  Bake at 400 degrees for 15 minutes.
2. To Prepare Topping:  lightly spoon 1 – 1/3 cups flour into dry measuring cups; level with a knife.  Combine the flour, sugar, baking powder and salt stirring with a whisk.
3. Cut in butter with pastry blender till mixture resembles coarse meal.  Add buttermilk, stir just till moist.  Remove dish from oven; drop dough onto peach mixture to form rounds.
4. Sprinkle turbinado sugar evenly over dough.
5. Bake at 400 degrees for 25 minutes or until bubbly and golden.

Nutritional Information

Servings: 8